Indulge in a symphony of exotic flavours with this Chicken and Spinach Curry with Rice and Mango Chutney recipe. Not only does this dish offer a quick, easy-to-prepare dinner option, but its complex taste profile ensures a dining experience that is as satisfying as it is convenient.
The Chicken and Spinach Curry is made using tender pieces of chicken, slowly simmered in a medley of spices, infusing every bite with the vibrant flavours of the East. Adding a wholesome touch, the spinach not only contributes a beautiful, vibrant colour but also imparts a subtle, earthy note that marries perfectly with the rich, spiced sauce. This curry is not merely a dish — it’s an exploration of taste and aroma.
Paired with the curry is perfectly cooked rice. Soft, fluffy grains act as the ideal canvas, soaking up the rich curry sauce and carrying its flavours in each bite. The rice not only complements the curry, but it also offers a comforting familiarity that tames the boldness of the curry.
The star that takes this dish to the next level is the Mango Chutney. Its sweet and tangy profile cuts through the richness of the curry, offering a refreshing contrast. The hint of sweetness from the ripe mangoes coupled with the chutney’s tanginess adds a delightful complexity, lifting the entire dish.
This Chicken and Spinach Curry with Rice and Mango Chutney recipe is a real gastronomic delight. Its rich, layered flavours combined with the convenience of preparation make it a perfect choice for a hearty weeknight dinner.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Saucepan, Sieve, Garlic Press, Frying Pan, Wooden Spoon and a Bowl.
Chicken and Spinach Curry with Rice and Mango Chutney
Print RecipeIngredients
- 150g Basmati Rice
- 1 Garlic Clove
- 280g Diced Chicken Breast
- 1 Tbsp Tomato Purée
- 1 Tbsp Vegetable Stock Powder
- 100g Baby Spinach
- 1 Onion
- ½ Green Chilli
- 1 Tbsp Korma Curry Paste
- 1 Pack of Tomato Passata
- 1 Bunch of Coriander
- 1 Tbsp Mango Chutney
- 100ml Water
Instructions
Step 1: Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. When the water is boiling, add the rice and cook for 12 mins.
Drain in a sieve and return to the pan, cover with a lid until ready to serve.
Step 2: Meanwhile, halve, peel and chop the onion into small pieces. Then, peel and grate the garlic (or use a garlic press).
Halve the chilli lengthways, deseed then finely chop.
Step 3: Heat a drizzle of oil in a large frying pan. Once hot, add the diced chicken and stir-fry until turning golden, 3-4 mins.
Add the onion and continue to cook, stirring, until the onion is softened, 2-3 mins.
Step 4: Add the korma paste, garlic, half the green chilli (add less if you don’t like heat!), and tomato puree.
Cook, stirring, for 1 min, add the passata, water (see ingredients for amount) and stock powder and bring to a simmer. Season with salt and pepper and simmer until thickened, 6-8 mins.
Meanwhile, roughly chop the coriander (stalks and all).
Step 5: Add the spinach to the sauce a handful at a time until it’s wilted. Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins.
IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
When everything is ready, stir the mango chutney and half the coriander through the curry.
Taste and season with more salt and pepper if you like.
Step 6: Stir the remaining coriander through the rice. Divide the rice and curry between your bowls.
Top with the remaining green chilli. Enjoy!
